Troy Weaver Email & Phone Number

Greater Atlanta Area

Alpharetta, Georgia, United States

I'm Troy "The Trainer" Weaver a dedicated wellness enthusiast with a profound passion for guiding individuals in the effective execution of their wellness plans. My personal journey has provided firsthand insight into the challenges of achieving and maintaining fitness, creating online products particularly as we advance into our 30s and 40s. I pursued Culinary Arts at the Art Institute of Atlanta, complementing my knowledge with fitness theory acquired during my tenure with Body of Change while collaborating with LA Fitness. My educational journey and wellness insights have been further enriched by influential mentors such as Dr. Sebi, Jack LaLanne, Dick Gregory, Richard Simmons, Michelle Michaels, and a host of other distinguished figures.With over two decades of esteemed expertise in the Health & Wellness industry, my professional journey has been anchored in Atlanta, Georgia. Throughout my career, I have committed myself to enhancing the well-being of others, amassing a wealth of experience in the realms of health and wellness.The establishment of FENOM WELLNESS - The Foundation for Energy Nutrition and Optimal Management signifies my dedication to empowering individuals with the knowledge and resources needed to seize control of their wellness journey, devoid of expensive and potentially hazardous dieting practices.My prior professional engagements have encompassed roles within Atlanta, Dekalb, Fulton, and Clarkston Recreation Centers, Schools, Family, and Community Events.

Atlanta, Ga

As a Wellness Chef & Coach, I assist clients on learning how to cooking real all natural foods to prevent or assist with cancer, diabetes, adhd, obesity, depression, heart disease, violence, and more. I believe food is an important element that we can use to increase our human energy levels. Better food means better health. We are what we eat.

1.Key holding manager responsible for closing location. 2. Responsible for daily reports and deposits, 3.Managing 25 - 40 employees, building team morale, handling customer issues, 4. Coordinated food delivery between kitchen and servers insuring low ticket times.

Sous Chef..